Scotch Currant Bun

Ingredients

• 1 lb. of butter
• 2 lbs. of flour
• 1 lb. of sugar
• 2 lbs. large blue raisins (stoned)
• 2 lbs. currants (well washed, dried and picked)
• ^ lb. almonds
• i oz. ginger
• J oz. powdered cinnamon
• i oz. Jamaica pepper
• J teaspoonful black pepper
• I small teaspoonful of carbonate of soda
• I small teaspoonful of cream of tartar
• I breakfastcupful of milk to moisten it
• J lb. orange peel

Method

1. 1

   Make a firm paste with flour, butter, and baking powder.

2. 2

   Roll out into a thin sheet, grease a cake tin, and line it.

3. 3

   Mix the inside ingredients thoroughly, place in the tin, wet the edges, cover with paste, prick, brush with egg, and bake in a moderate oven for 3 hours.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 65. The excerpt below is the record exactly as published.

SCOTCH CURRANT BUN. For the Crust- i teaspoonful baking powder. Water. lbs. of flour. I lb. of butter. Make these into a firm paste, roll out into a thin sheet. Grease the inside of a cake tin and line it nicely with jiaste, reserving a piece the size of the tin for the top of the bun. Inside Mixture — I lb. of flour. 1 lb. sugar. 2 lbs. large blue raisins (stoned) 2 lbs. currants (well washed, dried and picked). ^ lb. almonds, i oz. ginger. J oz. powdered cinnamon. i oz. Jamaica pepper. J teaspoonful black pepper. I small teaspoonful of car- bonate of soda. I small teaspoonful of cream of tartar. I breakfastcupful of milk to moisten it. J lb. orange peel

Cook this with the app: pantry check, scaling, and the assistant.